crab lasagna

1 Servings
150 grams Dry lasagna (pasta)
300 grams Crab (chopped)
Red bell pepper
1 tablespoon Butter
2 tablespoons Flour
½ pint Milk
50 grams Mozzarella cheese
  Salt, pepper

Here is a delicious crab lasagna recipe to be served with dry white wine such as Graves (white Bordeaux: eg Chateau Ollivier 1990) Preheat oven 180øC Puree the tomatoes. Skin the bell pepper and cut in small pieces. Mince the parsley Melt the butter, add flour and milk while steering. Add in bellpepper pieces, mashed tomatoes, 4 to 5 drops Tabasco.

Season with salt & pepper. Add in the crab, then the parsley. Stir homogeneously.

In a greased pan, put ⅓ of the lasagna (cooked or not depending on the manufacturer's instructions) Cover with some crab preparation Put another ⅓ of the lasagna Cover with the rest crab preparation =46inish with ⅓ lasagna Cover with sliced mozzarella cheese Cook 15 mn in oven and grill 5 mn. Serve hot with the white wine. Posted to FOODWINE Digest 01 Apr 97 by Emmanuel Laroche <elaroche@...> on Apr 2, 1997

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